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Fun and simple recipes from Braun.

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  2. Recipes
  3. Simple lemon cheesecake with red berries

Simple lemon cheesecake with red berries

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 8
Makes:

100 grams digestive biscuits
50 grams butter, melted
200 grams cream cheese, light
500 grams ricotta cheese
200 grams icing sugar
2 zest of lemons
3 juice of lemons
4 leaves gelatine, rougly 4 grams
250 grams mixed berries, red berries, to garnish


Instructions

STEP 1/6

For the cake crust, place the digestive biscuits in the food processor bowl of Braun’s TributeCollection Kitchen machine KM 3050 and mix on full speed to create a fine crumbly texture.

STEP 2/6

Add the melted butter to this and pulse to create a thicker texture.

STEP 3/6

Press the crumbly mixture into the base of a 20 cm round tart mould. Chill in the refrigerator to firm up.

STEP 4/6

For the cheesecake, use the whisk attachment and place the light cream cheese, the ricotta and icing sugar in thedough bowl and whisk. Start whisking at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.

STEP 5/6

Soak the gelatin leaves in cold water and then melt them in the juice of 3 lemons over a low heat. It is important that the juice is not brought to a boil.

STEP 6/6

Beat the gelatin mixture into the cheese mix, then spoon everything on top of the biscuit base. Place in the refrigerator and chill until set. To serve, dust the cheesecake with powdered sugar and serve with red berries.


This recipe was prepared using Braun’s TributeCollection Kitchen machine KM 3050food processor bowl and dough bowl with its whisk attachment.
This recipe can also be prepared using Braun’s MultiMix 3 Hand mixer with its 500 ml chopper accessory and whisk accessory.

  1. Back to homepage
  2. Recipes
  3. Simple lemon cheesecake with red berries

Simple lemon cheesecake with red berries

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum
Servings:8
Makes:

Ingredients


100 grams digestive biscuits
50 grams butter, melted
200 grams cream cheese, light
500 grams ricotta cheese
200 grams icing sugar
2 zest of lemons
3 juice of lemons
4 leaves gelatine, rougly 4 grams
250 grams mixed berries, red berries, to garnish

Instructions

STEP 1/6

For the cake crust, place the digestive biscuits in the food processor bowl of Braun’s TributeCollection Kitchen machine KM 3050 and mix on full speed to create a fine crumbly texture.

STEP 2/6

Add the melted butter to this and pulse to create a thicker texture.

STEP 3/6

Press the crumbly mixture into the base of a 20 cm round tart mould. Chill in the refrigerator to firm up.

STEP 4/6

For the cheesecake, use the whisk attachment and place the light cream cheese, the ricotta and icing sugar in thedough bowl and whisk. Start whisking at medium speed then gradually accelerate until the mixture is thick and smooth. Fold in the lemon zest and set aside.

STEP 5/6

Soak the gelatin leaves in cold water and then melt them in the juice of 3 lemons over a low heat. It is important that the juice is not brought to a boil.

STEP 6/6

Beat the gelatin mixture into the cheese mix, then spoon everything on top of the biscuit base. Place in the refrigerator and chill until set. To serve, dust the cheesecake with powdered sugar and serve with red berries.

Notes

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